Serves 3-4
1 onion, chopped
350g pack Quorn pieces
50g butter
olive oil
2tbsp plain flour
2 large leeks, sliced
200ml double cream
150ml milk
100ml vegetable stock
1tbsp fresh parsley, chopped
salt and black pepper
250g puff pastry
Heat oven to 200˚C/400˚F Gas Mark 6
Heat the oil and butter in a large pan and fry the onions until soft.
Add the leeks and quorn pieces and cook until they change colour and begin to soften.
Add the stock and simmer.
In a separate pan, make the roux –
Melt the butter and sprinkle over the flour and cook, stirring, until all the flour is mixed in. Allow to cool slightly.
Add a little of the milk and stir well to mix. (It will thicken quickly at this point). Continue adding the milk and then the cream a little at a time until it is all incorporated.
Add to the quorn mixture. Simmer gently for 10 minutes.
Remove from the heat. Add the parsley and season to taste.
Pour into a pie dish and set to one side to cool a little.
Put the pastry on top of the dish and slash with a sharp knife. Brush with a little milk.
Bake for 25-30 minutes.
